Vegetarian

Potato Hash with Spinach and Eggs (Serves 4) takes 25 minutes to prepare.

Potato Hash with Spinach and Eggs (Serves 4) takes several minutes to cook.

Potato Hash with Spinach and Eggs (Serves 4) makes 4 servings.

The ingredients for Potato Hash with Spinach and Eggs (Serves 4) are:

3/4 pound small white potatoes, cut into 1/2-inch pieces
coarse salt, dash
3 Tbls butter
1 medium yellow onion, diced small
1 large red bell pepper, seeded and diced small
1/2 teaspoon re-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
8 large eggs
1 ounce grated Parmesan (1/4 cup)
1 Tbls chopped fresh parsley

Here is how you make Potato Hash with Spinach and Eggs (Serves 4):

1. In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high heat. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.2. In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and re-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until white are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.To make wells; use the back of a large spoon to hollow out wells for cooking the eggs. This help them cook evenly and keeps portions separate for easy serving.Makes 4 servingsServing Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user DLR4499.

The nutritional information for Potato Hash with Spinach and Eggs (Serves 4) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.6

• Total Fat: 20.8 g
• Cholesterol: 397.8 mg
• Sodium: 399.9 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 4.8 g
• Protein: 19.3 g